Seared lamb chops smothered in a lemony mustard sauce served on a bed of orzo. Sided with roasted gem squash, sprinkled with parsley & squeezed with lemon for a zing. Too good not to order!
Lamb Chops & Creamy Mustard Sauce
Lamb Chops & Creamy Mustard Sauce
with roasted gem squash & orzo
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Dijon Mustard
- Dried Thyme
- Free-range Lamb Leg Chop
- Free-range Lamb Leg Chops
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Lemon
- Orzo Pasta
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
WHAT A GEM
Boil the kettle. Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 15-20 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BOILING AWAY
Fill a pot with 200ml of boiling water and a pinch of salt. Place the pot over a high heat. Once water is boiling rapidly, add the orzo and cook for 7-10 minutes until al dente. On completion, remove from the heat, drain if necessary and toss through some oil to prevent sticking.
SEAR THE CHOPS
When the gem squash has been roasting for 5-7 minutes, place a large pan over a medium-high heat with a drizzle of oil. When hot, sear the chop for 2-3 minutes per side until cooked through or to your preference. Remove from the pan on completion and cover to keep warm.
SAUCY SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the dried thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 1-2 minutes until almost all evaporated. Add the mustard, the cream, and 80ml of boiling water. Mix until fully combined and leave to simmer for 4-5 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season with salt, pepper, the lemon zest and a squeeze of lemon juice.
YUMMY YUM!
Plate up the roasted gem squash halves and side with the orzo. Top with the lamb chops and drizzle the mustard sauce over the chops and the orzo. Sprinkle over the picked parsley and garnish with any remaining lemon wedges.
Gem Squash - 1
Orzo Pasta - 75ml
Free-range Lamb Leg Chop - 175g
Garlic Clove - 1
Dried Thyme - 7,5ml
White Wine - 20ml
Dijon Mustard - 15ml
Fresh Cream - 40ml
Lemon - 1
Fresh Parsley - 4g
WHAT A GEM
Boil the kettle. Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 15-20 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BOILING AWAY
Fill a pot with 400ml of boiling water and a pinch of salt. Place the pot over a high heat. Once water is boiling rapidly, add the orzo and cook for 7-10 minutes until al dente. On completion, remove from the heat, drain if necessary and toss through some oil to prevent sticking.
SEAR THE CHOPS
When the gem squash have been roasting for 5-7 minutes, place a large pan over a medium-high heat with a drizzle of oil. When hot, sear the chops for 2-3 minutes per side until cooked through or to your preference. Remove from the pan on completion and cover to keep warm.
SAUCY SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the dried thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 1-2 minutes until almost all evaporated. Add the mustard, the cream, and 160ml of boiling water. Mix until fully combined and leave to simmer for 4-5 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season with salt, pepper, the lemon zest and a squeeze of lemon juice.
YUMMY YUM!
Plate up the roasted gem squash halves and side with the orzo. Top with the lamb chops and drizzle the mustard sauce over the chops and the orzo. Sprinkle over the picked parsley and garnish with any remaining lemon wedges.
Gem Squash - 2
Orzo Pasta - 150ml
Free-range Lamb Leg Chops - 350g
Garlic Clove - 1
Dried Thyme - 15ml
White Wine - 40ml
Dijon Mustard - 30ml
Fresh Cream - 80ml
Lemon - 1
Fresh Parsley - 8g
WHAT A GEM
Boil the kettle. Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 15-20 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BOILING AWAY
Fill a pot with 600ml of boiling water and a pinch of salt. Place the pot over a high heat. Once water is boiling rapidly, add the orzo and cook for 7-10 minutes until al dente. On completion, remove from the heat, drain if necessary and toss through some oil to prevent sticking.
SEAR THE CHOPS
When the gem squash have been roasting for 5-7 minutes, place a large pan over a medium-high heat with a drizzle of oil. When hot, sear the chops for 2-3 minutes per side until cooked through or to your preference. You may need to do this step in batches. Remove from the pan on completion and cover to keep warm.
SAUCY SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the dried thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 2-3 minutes until almost all evaporated. Add the mustard, the cream, and 240ml of boiling water. Mix until fully combined and leave to simmer for 5-6 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season with salt, pepper, the lemon zest and a squeeze of lemon juice.
YUMMY YUM!
Plate up the roasted gem squash halves and side with the orzo. Top with the lamb chops and drizzle the mustard sauce over the chops and the orzo. Sprinkle over the picked parsley and garnish with any remaining lemon wedges.
Gem Squash - 3
Orzo Pasta - 225ml
Free-range Lamb Leg Chops - 525g
Garlic Cloves - 2
Dried Thyme - 22,5ml
White Wine - 60ml
Dijon Mustard - 45ml
Fresh Cream - 125ml
Lemon - 1
Fresh Parsley - 12g
WHAT A GEM
Boil the kettle. Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 15-20 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BOILING AWAY
Fill a pot with 800ml of boiling water and a pinch of salt. Place the pot over a high heat. Once water is boiling rapidly, add the orzo and cook for 7-10 minutes until al dente. On completion, remove from the heat, drain if necessary and toss through some oil to prevent sticking.
SEAR THE CHOPS
When the gem squash have been roasting for 5-7 minutes, place a large pan over a medium-high heat with a drizzle of oil. When hot, sear the chops for 2-3 minutes per side until cooked through or to your preference. You may need to do this step in batches. Remove from the pan on completion and cover to keep warm.
SAUCY SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the dried thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 2-3 minutes until almost all evaporated. Add the mustard, the cream, and 320ml of boiling water. Mix until fully combined and leave to simmer for 5-6 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season with salt, pepper, the lemon zest and a squeeze of lemon juice.
YUMMY YUM!
Plate up the roasted gem squash halves and side with the orzo. Top with the lamb chops and drizzle the mustard sauce over the chops and the orzo. Sprinkle over the picked parsley and garnish with any remaining lemon wedges.
Gem Squash - 4
Orzo Pasta - 300ml
Free-range Lamb Leg Chops - 700g
Garlic Cloves - 2
Dried Thyme - 30ml
White Wine - 80ml
Dijon Mustard - 60ml
Fresh Cream - 170ml
Lemon - 1
Fresh Parsley - 15g
Woolies Products in this dish
